Superbowl Sunday: Super easy Stuffed Mushrooms

[Melissa Burnell]

1 lb white mushrooms, whole

2 tablespoons olive oil

3 tablespoons garlic, finely minced

2 (8 ounce) packages cream cheese, softened

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon cayenne pepper

1/2 cup parmesan cheese, grated

Preheat oven to 350 degrees.

Wipe mushooms clean and remove stems. Mince stems finely.

In large skillet over medium heat, heat oil. Saute garlic and

mushrooms until soft, and liquid has disappeared. If necessary, turn

heat down in order not to burn garlic. Add black pepper, onion

powder, cayenne pepper, and Parmesan cheese.

Once thoroughly combined, add cream cheese to skillet. Stir until

thoroughly combined, then remove from heat.

Fill mushrooms caps liberally with stuffing. Arrange mushrooms on

greased baking sheet.

Bake at 350 degrees for 20 minutes, until liquid forms underneath

mushrooms and top is brown and bubbly.

If you want to make Seafood Stuffed Mushrooms, add 1/2 can drained

crab meat to the stuffing mixture

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